P. Celestine, S. Purwanti
This study aims at: 1) finding the proper recipe of Le'Éclaire products 2) knowing the people's acceptance of Le'Eclaire 3) knowing the nutrient content of Le'Eclaire. The object of this research is eclaire with millet flour substitution. This research employed Research and Development (R&D), with a 4D development model (Determine, Design, Development, and Dissemination). The determine stage was to find the recipe from many sources. The results of this research showed that: 1) The proper recipe of Le'Eclaire was containing with 50% millet flour substitution. The technique of making Le'Eclaire was baking, and then the package was using opp plastic and paper cup. 2) The public acceptance of Le'Eclaire products was seen from the limited-scale test with the overall average results of 3.73, while for the modification product was shown with the results of 3.8. The degree of acceptance on a broad scale was shown from the overall average of 3.8. 3) Le'Eclaire nutritional information based on proximate tests showed the nutritional content in 100 gr Le'Eclaire was 37.75% of water, 2.67% of ash, 9.37% of protein, 23.19%, of fat, 7.16% of fiber, and 19.87% of carbohydrates. © 2020 Published under licence by IOP Publishing Ltd.
Department of Culinary Engineering Education, Universitas Negeri Yogyakarta, Indonesia
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